Palt

Palt is a traditional Northern Swedish dish. There are as many recepies as there are households in the northern parts of Sweden. But I will now share my very own recepie of this delicacy.

Grind some potatoes (in a meat mincer or alike), the amount is dependeble on how many you are. But 5-10 large potatoes of the thick skinned variant will do for two persons.

Press it by hand so the fluid drains away. Mix it with flour and salt (I prefer all wheat, but the connescures wants a third barley) until it's just bearly not rynny.

Let the dough rest for some time. Meanwhile, cut some salted pork (or beef) in to small cubes. When you are through with the cutting; wet your hands under the tap. Take a handful of the dough in one hand, put some of the pork inthe middle and form it to a "snowball" shape.

Put the Palts in a big pan of boiling, salted water. Let them simmer for 35-40 minutes.

Serve the dish with roomtemperature or melted butter and/or lingonberry jam. Fried salted pork or bacon on the side is also yummy.

Mmmmmmm!

(Yeah we eat rotten [actually fermented] fish too)